Burger King
Position scorecards
When all modules are completed in a team member position, the manager will
complete a position scorecard to access your skills and determine whether or not
you are ready to handle the position on your own.
Prep area
Prepare products such as lettuce and tomato's.
Meat well
Holding frozen meat patties
Broiler
Cooking patties with authentic grill marks
Product holding
Put cooked products to keep it hot.
Fry bagging station
Cooked French fries are held.
Beverage area
Make drinks
Dry storage
Paper products, boxes packaging, sandwich wraps, and chemicals.
Also, some food products that don't need to be temperature controlled are also
stored here like condiments and sauces.
,Walk-in cooler
Houses anything that needs to be refrigerated
Reach-in cooler
Items such as pre-packaged drinks, prepared salads, and cheese.
The speciality freezer
Holds products for use and is conveniently located next to fryer for easy access
What is the walk-in freezer used for?
To keep all frozen products at -18 to -23
The 3-compartment sink is used to
Wash, rinse, sanitize and air dry items when cleaning
Each compartment is dedicated to one step of the cleaning process.
Sink 1 - washing - fill with hot soapy water
Sink 2 - rinsing - leave empty if using sprayer to rinse or fill it half way with hot
water to rinse
Sink 3 - sanitizing - fill to designated line with warm, not hot, water. While it is
filling add 1 packet of red sanitizer solution.
*if using Quat sanitizer it's only necessary fill sink with sufficient amount of
solution needed as it comes premixed.
Self-evaulation
7-days after completing a module you will be able to self evaluate.
Stars are used to indicate how comfortable you are.
Prepare and clean your mop in the?
Mop sink
Products made on demand
,Whopper and ?
First three steps of proper hand washing
Step 1 dispensing paper towels. It is done to prevent recontamination after you've
washed your hands.
Step 2 remove nailbrush from the sanitizer solution and set it on edge of the sink,
bristles facing up.
Step 3 wet your hands with hot water.
Step 3 to 6 of proper handing washing
Step 4 dispense one push of approved anti bacterial hand soap into your hand.
Step 5 scrub for 20 or 30 seconds depending on local regulations - watch the
clock.
Step 6 use the nailbrush and scrub under your nails and around cuticles and
calluses.
Step 7 - 9 of proper hand washing
Step 7 is to rinse your hands and the nailbrush thoroughly to remove all the soap
and replace the nailbrush back into the sanizizer solution.
Step 8 Dry your hands with a paper towel making sure they're 100% dry, then turn
of the sink with the same paper towel and throw in a designated trash.
Step 9 sanitize your hands with one push of sanitizer. Rub it in and let air dry.
What does C.A.R.E mean?
Connect - Connecting with a guest and making feel welcome.
Appreciate - Demonstrate appreciation through gestures/expressions like smiling
and been polite.
Respect - Guests are providing us with their time and money, and if we fail to
respect that, they stop coming. We can demonstrate that respect by getting their
order right, and getting it to them fast.
Everyone - working as part of a team.
, Considerations for visually impaired individuals
Treat all customers equally, but sometimes some people may need additional
assistance and help.
Offering to bring their food and drink to their table
Counting change out loud when accepting or making it.
Do not interact with service dogs
What considerations to give to people who are hearing impaired.
1. Look directly at the quest when you're talking to them because many can read
lips
2. If presented with a order in written form, ring it through the till and write thank
you on it and return to them.
Unhappy customer: Minor guest issues include
Missing components of a guests order
Sandwich is not made the way they requested
Food isn't hot
Unhappy customer: Major guest issues (manager required) include
Guest is ill or injured
Food safety issues like finding foreign object, such as a bone or a piece of plastic
in their food.
Guest is extremely upset and using foul or threatening language.
4 steps to resolving and a problem and satisfying guests
1. Listen and understand their problem
2. Apologize sincerely
3. Satisfy a guest by providing a solution
4. Thank them for bringing their issue to your attention
Why is it important to serve safe food?
Millions of people get sick from foodborne illness.
Position scorecards
When all modules are completed in a team member position, the manager will
complete a position scorecard to access your skills and determine whether or not
you are ready to handle the position on your own.
Prep area
Prepare products such as lettuce and tomato's.
Meat well
Holding frozen meat patties
Broiler
Cooking patties with authentic grill marks
Product holding
Put cooked products to keep it hot.
Fry bagging station
Cooked French fries are held.
Beverage area
Make drinks
Dry storage
Paper products, boxes packaging, sandwich wraps, and chemicals.
Also, some food products that don't need to be temperature controlled are also
stored here like condiments and sauces.
,Walk-in cooler
Houses anything that needs to be refrigerated
Reach-in cooler
Items such as pre-packaged drinks, prepared salads, and cheese.
The speciality freezer
Holds products for use and is conveniently located next to fryer for easy access
What is the walk-in freezer used for?
To keep all frozen products at -18 to -23
The 3-compartment sink is used to
Wash, rinse, sanitize and air dry items when cleaning
Each compartment is dedicated to one step of the cleaning process.
Sink 1 - washing - fill with hot soapy water
Sink 2 - rinsing - leave empty if using sprayer to rinse or fill it half way with hot
water to rinse
Sink 3 - sanitizing - fill to designated line with warm, not hot, water. While it is
filling add 1 packet of red sanitizer solution.
*if using Quat sanitizer it's only necessary fill sink with sufficient amount of
solution needed as it comes premixed.
Self-evaulation
7-days after completing a module you will be able to self evaluate.
Stars are used to indicate how comfortable you are.
Prepare and clean your mop in the?
Mop sink
Products made on demand
,Whopper and ?
First three steps of proper hand washing
Step 1 dispensing paper towels. It is done to prevent recontamination after you've
washed your hands.
Step 2 remove nailbrush from the sanitizer solution and set it on edge of the sink,
bristles facing up.
Step 3 wet your hands with hot water.
Step 3 to 6 of proper handing washing
Step 4 dispense one push of approved anti bacterial hand soap into your hand.
Step 5 scrub for 20 or 30 seconds depending on local regulations - watch the
clock.
Step 6 use the nailbrush and scrub under your nails and around cuticles and
calluses.
Step 7 - 9 of proper hand washing
Step 7 is to rinse your hands and the nailbrush thoroughly to remove all the soap
and replace the nailbrush back into the sanizizer solution.
Step 8 Dry your hands with a paper towel making sure they're 100% dry, then turn
of the sink with the same paper towel and throw in a designated trash.
Step 9 sanitize your hands with one push of sanitizer. Rub it in and let air dry.
What does C.A.R.E mean?
Connect - Connecting with a guest and making feel welcome.
Appreciate - Demonstrate appreciation through gestures/expressions like smiling
and been polite.
Respect - Guests are providing us with their time and money, and if we fail to
respect that, they stop coming. We can demonstrate that respect by getting their
order right, and getting it to them fast.
Everyone - working as part of a team.
, Considerations for visually impaired individuals
Treat all customers equally, but sometimes some people may need additional
assistance and help.
Offering to bring their food and drink to their table
Counting change out loud when accepting or making it.
Do not interact with service dogs
What considerations to give to people who are hearing impaired.
1. Look directly at the quest when you're talking to them because many can read
lips
2. If presented with a order in written form, ring it through the till and write thank
you on it and return to them.
Unhappy customer: Minor guest issues include
Missing components of a guests order
Sandwich is not made the way they requested
Food isn't hot
Unhappy customer: Major guest issues (manager required) include
Guest is ill or injured
Food safety issues like finding foreign object, such as a bone or a piece of plastic
in their food.
Guest is extremely upset and using foul or threatening language.
4 steps to resolving and a problem and satisfying guests
1. Listen and understand their problem
2. Apologize sincerely
3. Satisfy a guest by providing a solution
4. Thank them for bringing their issue to your attention
Why is it important to serve safe food?
Millions of people get sick from foodborne illness.
